Tafelspitz Recipe

Slice the unpeeled onion in half widthways. In a dry pan, fry the cut surfaces until they're fairly well browned, almost charred in spots. This adds depth and color to the broth.

Pour around 3 liters of water into a large saucepan. Add the root vegetables, leek, browned onion halves, bay leaves, and peppercorns, then bring the water to a boil. Add the washed beef brisket and bones. Reduce the heat to a gentle simmer and cook until the meat is softened, which will take around 2½ to 3 hours. As it cooks, add more water if needed to keep the meat submerged and skim off any foam that rises to the surface.

After about 2 hours of simmering, season the broth well with salt.

Once the meat is tender, remove it from the pan and keep it warm, submerged in a little of the cooking liquid. Taste the remaining soup and season it again with salt if needed; you can strain the soup for a clearer broth, if you like. You can serve the soup as a starter with semolina dumplings or "Frittaten" (sliced pancakes) and freshly chopped chives. Afterwards, slice the boiled beef by cutting on the bias and arrange it on pre-heated plates, or serve it directly in the hot soup in a decorative tureen.

This dish pairs well with roast potatoes, a mix of bread and horseradish, green beans in a dill sauce, or creamed spinach with chive sauce. If you plan to serve some of the root vegetables alongside the beef, cook them separately to ensure they are al dente.